Pistachio-Cranberry Scones

Ingredients

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 1/3 cup fat-free buttermilk
• 1/4 cup granulated sugar
• 3 tablespoons honey
• 2 teaspoons grated lemon rind
• 1 large egg, lightly beaten
• 1/3 cup sweetened dried cranberries
• 1/4 cup chopped pistachios, toasted
• 1 large egg white
• 2 tablespoons turbinado sugar

Preparation

1. 1. Preheat oven to 400°.
2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.
3. 3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.
4. 4. Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.